Gluten Free Lemon Curd
Gluten Free Lemon Curd is like lemon pudding or filling but thickened with eggs and butter instead of flour or cornstarch.
Equipment
- nonreactive or stainless steel quart saucepan
Ingredients
- 1/2 cup white sugar or 1/4 cup sugar and several packets of your fav low calorie sweetener. I use Equal,
- 1/4 cup fresh lemon juice 3 large lemons (I use seed free organic lemons)
- 1 Tsp lemon zest
- 5 Tbsp. unsalted butter, diced cubed
- 1/4 Tsp sea salt
- 3 large eggs
- 1 large egg yolk
Instructions
- Place sugar, lemon juice, zest, and butter, salt in a 2 quart sauce pan ( non- reactive or stainless steel ). Turn on your heat to low simmer and cook while stirring until the butter is melted and mixture is blended.
- Whisk in the eggs and yolk ,blending the egg mixture into the butter mixture. Continue to stir constantly with a wooden spoon or spatula until the mixture thickens and coats the back of a spoon. (6-8 minutes.) Do not let the mixture boil at any time. A low simmer is all you want.
- When curd thickens, take pot off the heat.
- Then pour the lemon curd into a glass bowl or mason jar and place a piece of plastic wrap on top to prevent a skin from forming. Or not. Some people don’t care if a skin forms on top, and they just stir it in before using.
- Refrigerate your curd for at least an hour before using or until it is nice and thick and cold. It will keep tightly covered in the refrigerator for a month! Well that is if you haven't eaten it all up the first few days. lol.
- Right now I am making it to top my angel food cake. I top the cake with a dollop of lemon curd and a dollop of fresh whipped cream. OR I cut my cake into layers, fill the bottom layer with lemon curd and whipped cream and also use whipped cream on the top layer. So yummy.